From 1997 to 2009, when Gourmet Magazine ceased publication, Jane and Michael Stern traveled America writing a monthly column for the esteemed culinary journal that introduced readers to unique regional specialties, little-known (and occasionally legendary) eateries, and the crazy-quilt of characters who populate the food world. Their reports earned them three James Beard Journalism Awards. Here is a complete collection of those columns.
Maine is the only state in America that features a picture of cooked food on its license plate. On a white background behind the tag’s blue numbers and above...
A few years back, country singer Ray Stevens invited a New York friend to join him at one of his favorite Nashville lunchrooms, a place called Hap Townes. The...
WITH THE EXCEPTION of the hot dog bun, there has never been an edible invention as useful as the ice cream cone. Eat it all and leave nothing behind...
Get yourself to Western Kentucky for great BBQ I see the food shows on TV where they go all over the place looking for barbecue,” says pitmaster Lowell Jewell,...
Ever since we first ate margarine-sauced pompano at Lusco’s, in Greenwood, Mississippi, a quarter century ago, we’ve considered the cotton capital of the world a destination dining city. Waiters...
BEING LOVERS of cowboy boots, we thought we knew a thing or two about pointy toes. Then we went to Rome. When we saw the shoes worn by fashionable...
Minorcan clam chowder looks like Manhattan clam chowder, and a first taste reinforces the resemblance. But soon a glow starts at the back of the throat, and after a...
Roast chicken is usually demure, but in Rhode Island it’s outlandish. All around Woonsocket, in the Blackstone Valley north of Providence, the extremely tiny state sports extremely gigantic restaurants...
Faidley’s is the big fish in a big pond. It’s the anchor store of the Lexington Market, Baltimore’s grazing paradise, where you can indulge in the likes of Angie’s...
Horseshoe sandwiches are ubiquitous in Springfield, Illinois, but no one eats them anywhere else. Like many folk foods, they’re hard to define, but all share a toasted bread base,...
